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Sweet and Sour Cole Slaw




Source of Recipe


Jo Gainey
1 cabbage (about 4-pounds)
3 large mild white onions
3/4 cup pourable Splenda (or 28 packets)
1 cup apple cider vinegar
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dry mustard
1-1/2 teaspoons celery seeds
1 cup salad oil

TO PREPARE:

Shred cabbage into a large container, top with the onions
sliced into thin rings, and sprinkle with splenda.
Combine vinegar, salt, sugar, mustard, and celery seeds and
bring to a boil. Add the salad oil, mix and pour over cabbage
mixture while hot. Toss Well. Cover and refrigerate overnight. In
the morning, stir well and serve.

SERVES: 15